Sweet Potato Tacos with Avocado & Pickled Onions
Flavor-packed tacos filled with roasted sweet potatoes, creamy avocado, and tangy pickled onions, perfect for a vibrant and satisfying plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings (2 tacos each) 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
Units
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup pickled red onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta or vegan cheese (optional)
- Juice of 1 lime
- Optional toppings: hot sauce, vegan sour cream
Instructions
- Preheat oven to 200°C (400°F). Toss sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and lightly browned.
- Warm tortillas in a skillet or microwave until pliable.
- Assemble tacos by adding roasted sweet potatoes to each tortilla.
- Top with avocado slices, pickled onions, cilantro, and feta if using.
- Drizzle with lime juice and add any additional toppings as desired.
- Serve immediately while warm.
Notes
- Pickled onions can be made ahead and stored in the fridge for up to a week.
- Swap sweet potatoes for roasted butternut squash or cauliflower.
- Use gluten-free tortillas for a gluten-free option.
- Great for meal prep—store fillings and tortillas separately.
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 6g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg